Potato Paneer Curry (Vrat Special) Recipe – A Delicious and Simple Dish for Fasting Days
Potato Paneer Curry, also known as “Vrat Wale Aloo Paneer,” is a delightful and easy-to-make dish that can be prepared in a very short amount of time. This curry is typically made without ginger and garlic, making it an ideal choice for fasting days. Whether you’re observing a religious fast or simply looking for a light and flavorful vegetarian dish, this recipe is the perfect option. Traditionally, it is served with Kuttu ki Roti, Boondi Raita, and Kachumber Salad for a wholesome and satisfying meal.
Ingredients for Potato Paneer Curry
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 7 medium-sized |
| Paneer (Cottage Cheese) | 350 grams, cubed |
| Tomatoes | 5, finely chopped |
| Ginger (Adrak) | 2-inch piece, grated |
| Green Chilies (Hari Mirch) | 2, finely chopped |
| Red Chili Powder (Lal Mirch Powder) | 1 teaspoon |
| Coriander Powder (Dhania Powder) | 1 teaspoon |
| Cumin Powder (Jeera Powder) | 1 teaspoon |
| Salt | As per taste |
| Oil | As needed |
| Fresh Coriander Leaves (Hara Dhania) | For garnishing |
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Instructions for Making Potato Paneer Curry
-
Prepare the Tomato Puree:
Start by blending the tomatoes, ginger, and green chilies together in a blender to make a smooth puree. Set this aside for later use. -
Cook the Base:
Heat oil in a pressure cooker. Once the oil is hot, add the grated ginger and sautรฉ it for about 1 minute until it releases a pleasant aroma. Then, add the tomato puree and cook for about 10 minutes, allowing the mixture to thicken and the flavors to blend. -
Add Spices:
Now, add the red chili powder, coriander powder, and salt to the curry base. Mix everything well and continue cooking for another 5 minutes. This helps the spices to bloom and intensify their flavors. -
Cook the Potatoes:
Add the cubed potatoes to the cooker and sautรฉ for about 2 minutes, ensuring that the potatoes are well coated with the spice mixture. -
Pressure Cook:
Pour in 2 cups of water and add the roasted cumin powder (jeera). Close the lid of the pressure cooker and cook on medium heat for 1 whistle. Once the pressure cooker has released the steam, open the lid and check the curry. -
Add Paneer:
Add the paneer cubes to the curry and stir gently. Let the curry simmer for another 2 minutes to allow the paneer to absorb the flavors. -
Garnish and Serve:
Finally, garnish the curry with freshly chopped coriander leaves. Your Potato Paneer Curry is now ready to be served!
Serving Suggestions:
Serve this comforting and flavorful curry with Kuttu Ki Roti, Boondi Raita, and Kachumber Salad for a traditional fasting meal. It can also be enjoyed with steamed rice or any other bread of your choice.
Allergen Information:
- Contains dairy (paneer).
- Suitable for vegetarians.
Dietary Preferences:
- Vegetarian
- Fasting-friendly (No garlic or onion)
- Gluten-free (if served with gluten-free flatbreads)
Pro Tips for Perfecting Your Potato Paneer Curry:
- You can adjust the spice level according to your preference. If you like your curry milder, reduce the amount of red chili powder or omit the green chilies.
- If you want a richer texture, add a tablespoon of cream or yogurt towards the end of cooking.
- To make the curry more nutritious, you can add peas, carrots, or other vegetables of your choice.
- If you’re using fresh paneer, ensure itโs soft and fresh for the best flavor. You can also lightly fry the paneer cubes before adding them to the curry for a crispy texture.
Conclusion:
Potato Paneer Curry (Vrat Wale Aloo Paneer) is a quick, simple, and absolutely delicious dish that can be enjoyed on fasting days or anytime you crave a comforting, vegetarian meal. With the goodness of potatoes, paneer, and aromatic spices, this curry is sure to satisfy your hunger and tantalize your taste buds. Its easy preparation and wholesome ingredients make it a family favorite. So, give this recipe a try and enjoy a warm, flavorful meal that’s perfect for any occasion!
